*  Exported from  MasterCook  *

                   PASTA WITH FENNEL AND DRIED TOMATOES

Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          boiling water
   2      ounces        dried tomatoes, (about 3/4 cup), -- not dry
packed
   8      ounces        penne or ziti pasta
   2      cups          frozen cut broccoli
   1 1/2  cups          fennel bulbs, -- cut in strips
     1/2  cup           chopped onion
   2                    cloves garlic, -- minced
   1      tablespoon    olive oil
     1/4  cup           tomato paste
   1      teaspoon      sugar
   1      teaspoon      instant vegetable bouillon granules
   1      dash          crushed red pepper, -- (optional)
   2      tablespoons   snipped parsley
     1/3  cup           finely shredded Parmesan cheese
     1/3  cup           pine nuts
                        fresh fennel leaves, -- (optional)

Pour boiling water tomatoes.  Let stand for 5 minutes.  Drain, reserving
liquid.  Snip tomatoes.  Cook pasta in a large pot according to package
directions, except add broccoli the last 3 minutes of cooking, drain and
return to pot.  Cover and set aside.  Meanwhile, in a large skillet cook
fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes
or just till tender.  Add snipped tomatoes, reserved liquid, tomato
paste, sugar, bouillon granules and red pepper. 
Add fennel mixture to pasta mixture.  Bring to boiling, reduce heat. 
Simmer, uncovered for 2 to 3 minutes or till slightly thickened.  (If too
dry, stir in a little hot water).  Stir in parsley.  To serve, top with
Parmesan cheese.  If desired, garnish with fennel leaves.  Makes 4
servings. 


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